I love tempeh! It’s a traditional soya product originally from Indonesia. It is made by de-hulling and cooking soya beans which are then mixed with a culture made with the fungus Rhizopus Oligosporos and incubated overnight at around 30°C. The culture grows through the beans binding them together into a solid block and the result is Tempeh! It is very popular on the island of Java where it is used as a staple source of protein. Like tofu, tempeh is made from soya beans, but tempeh is a whole soya bean product with different nutritional characteristics and textural qualities. The fermentation process, plus the fact that tempeh is made using the whole bean, means that tempeh has a higher content of protein, fibre and vitamins. It has a firm texture and an earthy, nutty flavour which lends itself very well to a wide variety of dishes. It serves very well as a meat substitute and can be combined with mashed beans to make excellent burgers or fried in chunks and added to a pie with mushrooms or simply fried in strips for brunch. Delicious!